South of France Cassoulet Recipe

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South of France Cassoulet Recipe

  • Prep Time 15-20 minutes

  • Cook Time at least 8 hours can go for as long as you want.

  • Equipment Needed: Large high sided skillet, large roasting pan or foil full hotel sheet.

This is the perfect low maintenance holiday meal start it first thing in the morning, check in when convenient, and eat whenever people are ready to eat!

Ingredients  

  • ½ cup South of France divided in half

  • 3 cups diced celery

  • 3 cups diced carrots

  • 3 cups diced onion

  • 2 Tbs Olive Oil

  • 1 head of garlic chopped (roughly a 1/4 cup)

  • 3 to 5-pound pork shoulder or butt rinsed and cut into large 4” cubes (can add duck and/or chicken as well)

  • 6 large cans of Northern white beans strained and rinsed.

  • 3 quarts of chicken stock (needs may very but this should be more than enough)

Cooking Instructions

Pre Heat oven to 300 degrees

In a large high sided skillet combine olive oil, celery, carrots, onions, garlic and ¼ cup of South of France.  Heat of low medium heat and cook slowly until all veggies are soft. Place veggies in a large roasting pan and add pork cubes distributed evenly throughout. Next add beans making sure to leave at least 2 inches of space from the top of the pan. Finally add stock until just covering the beans (saving the rest for later and a big pinch of salt and give the pan a soft shake to allow the liquid to get cozy.

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Place in oven on the middle rack and forget about it for 3 hours.  After 3 hours there should be a nice crust starting to form and the liquid should be reduced to below the bean level. Simply stir, breaking up some of the pork as it starts to get tender and add stock to just below the top of the beans and put it back in the oven for 2 more hours. After 5 hours have passed repeat this process every hour adding less and less stock unless it is getting dried out below the top surface. For the last hour you will be cooking it leave it uninterrupted and increase heat to 350 allowing for a nice deep crust to form. Bon Appetit!

 Serve with warm French bread, some soft creamy cheese and salad with a bitter dressing! (I like just lemon juice, olive oil in equal parts and some south of France seasoning)

Sean LemasterComment